@conference {79004,
	title = {Does castration status have an effect on the quality of lamb meat?},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {144-146},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Consumer demand for leaner lamb meat all-year-round and price incentives to produce heavier carcases means that in New Zealand ram lambs are often being left entire in an attempt to improve lamb growth rates (Fisher et al. 2010). While this offers potential improvements in on-farm returns, there are still perceived concerns in the market place that meat from entire ram lambs of a certain age may be unsatisfactory. Based on the latest scientific evidence (Young et al. 2006; Young et al. 2003) New Zealand processors make no distinction between carcasses from lambs of different genders. However, due to continual perceived concerns from consumers, ... continued},
	issn = {1176-5283},
	author = {Kerslake JI and Hely FS and Maclennan G and Lindsay S and Behrent MR and Campbell AW}
}
@conference {79006,
	title = {Exploring the effects of growth rate and meat yield on lamb meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {150-151},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {<p>New Zealand sheep breeding programs currently place high emphases on selection for growth and yield. High growth rates and high meat yield have both been reported as having negative effects on meat quality in pig, beef and poultry (Dransfield \&amp; Sosnicki 1999), probably due to changes in muscle structure and metabolism. In contrast, organic pork has shown to be less tender than conventional pork, which is thought to be due to organic pigs growing more slowly (Therkildsen et al. 2012). It is of importance to evaluate these relationships in lamb.</p>
},
	issn = {1176-5283},
	author = {Campbell AW and Maclennan G and Lindsay S and Behrent MR and Cheong I and Kerslake JI}
}
@conference {75906,
	title = {BRIEF COMMUNICATION: The effects of different forage types on lamb performance and meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {71},
	year = {2011},
	month = {Jan},
	pages = {208-210},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Invercargill},
	abstract = {<p>Meat quality is made up of a number of traits, with colour at the point of purchase, being perceived as the main indicator of freshness. The traits of aroma, flavour, succulence, and texture influence the eating experience and the probability of repurchase. A number of factors influence meat quality traits, including environmental factors such as... Continued.</p>
},
	issn = {1176-5283},
	author = {Campbell AW and Maclennan G and Judson HG and Lindsay S and Behrent MR and Mackie A and Kerslake JI}
}
